Garden Vegetable & Black Bean Tortilla Stack

• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1/2 Medium Red Onion, Diced
• 1/2 Bell Pepper, Diced
• 1 Medium Zucchini, Diced
• 1 Medium Tomato, Diced
• 2 teaspoons Chili Powder
• 1 teaspoon Ground Cumin
• 1/4 teaspoons Red Pepper Flakes (more If You Like It Spicy)
• 1/2 cups Corn Kernels
• 1 can (19 Oz. Size) Black Beans, Drained And Rinsed
• 1 bottle (370 ML Size) Taco Sauce
• 1/4 teaspoons Salt To Taste
• Pepper To Taste
• 4 (10-12 Inch Size) Flour Tortillas
• 2 cups Mozzarella Or Monterey Jack Cheese, Shredded
• Oregano Leaves (for Garnish)

1. Preheat oven to 425 degrees F.
2. In a large frying pan, heat olive oil over medium heat.
3. Add the garlic, onion, bell pepper and zucchini, and cook until onion is translucent, 3-4 minutes.
4. Stir in the tomato, chili powder, cumin and red pepper flakes, cooking for another 3-4 minutes until tomato is soft and cooked through.
5. Stir in the corn, black beans, taco sauce, and salt and pepper, taste and decide if you want additional seasoning.
6. On a parchment-lined rimmed cookie sheet, assemble the tortilla stack as follows: tortilla, then half of the black bean mixture, tortilla, half of the cheese, then repeat.
7. Bake for 10-12 minutes, until cheese is melted and slightly golden.
8. Scatter fresh oregano over top, and serve immediately.

olive oil, garlic, red onion, bell pepper, zucchini, tomato, chili powder, ground cumin, red pepper, kernels, black beans, taco sauce, salt, pepper, flour tortillas, mozzarella or monterey, oregano

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/garden-vegetable-black-bean-tortilla-stack/ (may not work)